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Biscoff Cake with Cookie Butter Buttercream

July 1, 2020 by Lucy Parissi 25 Comments

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Delicious Biscoff Cake with cookie butter buttercream – or heaven on a plate as I like to call it! A simple all-in-one sponge with a tender moist crumb sandwiched with Biscoff buttercream…. Lotus Biscoff lovers rejoice!

Ever wanted to make Homemade Biscoff cookies? Try my recipe – you won’t believe how easy and delicious they are!

Post may contain affiliate links. For more information, check my disclosure

Biscoff Cake on a cake stand decorated with Lotus Biscoff biscuits

Love Biscoff as much as I do? Try my super-easy Biscoff Loaf Cake, no bake Chocolate Biscuit Cake, Biscoff Cheesecake and insanely delicious Biscoff Brownies


We have all been a little Biscoff obsessed at SupergoldenBakes headquarters lately. I would say that it has been THE flavour of spring 2020 – and my daughter requested a Lotus Biscoff layer cake for her 14th birthday in June.

A request I was only too happy to oblige! Are you ready to bake the BEST (and easiest!) cookie butter cake?

An EASY all-in-one Biscoff Cake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. If layer cakes scare you, try my super easy Biscoff Traybake!

This cake uses the usual suspects – flour, sugar, baking powder /soda, butter, eggs and milk. I used a mix of caster and soft brown sugar in the batter to enhance the unique toasted caramel flavour which makes Lotus Biscoff cookies so irresistible.

I also added some Lotus Biscoff cookie crumbs right into the batter – because you can never have TOO MUCH Biscoff am I right? Actually, their flavour is quite subtle so I am very pleased with how the cake turned out!

Biscoff cookie crumbs in a small bowl

Since this cake uses the all in one method (so EASY!) you need your ingredients to all be at room temperature so that they blend easily together. 

You know how sometimes the cake batter splits and looks curdled? That’s because one of the ingredients is cold and doesn’t play well with the others!

You can use margarine (such as Stork) or softened butter in the cake. I like using Stork lately, it is a bit cheaper and makes great moist sponge cakes.

beating cake batter in a bowl using a hand mixer

Useful Tools

  • Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
  • Measuring spoons
  • Straight sided cake tins (these Masterclass Cake tins are fabulous)
  • A Cake leveller is very useful for ensuring even cake layers!
  • Cake lifter – for transferring cakes safely
  • Piping Tips and bags for the buttercream
Biscoff layer cake on a round plate

Biscoff Buttercream

I decided to use a simple American buttercream for this cake – softened unsalted butter, icing sugar, Biscoff biscuit spread, a little vanilla extract and a good pinch of salt. I know it sounds strange but sea salt greatly enhances the taste of the buttercream!

It is such an easy, light and positively DREAMY buttercream that I had to stop myself from simply eating straight out of the bowl…

A word of warning here… You might be tempted to use Stork or margarine when making buttercream after using it in the cake. Don’t do it – it is salted and won’t hold peaks. Try to use a good quality butter with high fat content such as Lurpak. 

beating Biscoff spread and butter in a bowl using a hand mixer to make buttercream

Assembling and Decorating

I usually go for towering three and four layer cakes but this time I wanted something a bit easier. This recipe makes a two layer Biscoff Cake using two 20cm /8inch cake tins but you can turn it into a three or even four layer cake by swapping to 15cm/6 inch cake tins.

Since we are mostly at home at the moment I opted for two layers – for one thing it is easier to store 😉

You might need to level your cake layers before assembling your cake – this is easily done using a cake leveller or a serrated knife. Any offcuts are a baker’s perks – gives you a chance to taste the cake which can only be a good thing.

Levelling cake layers

Once your layers are level you can pipe the buttercream over them – there’s enough here for a generous layer plus enough to frost and decorate the cake.

Since Drip Cakes are so much in vogue (and I personally love them) I melted a little Biscoff spread in the microwave to create a pretty drip effect. It also has the bonus effect of adding tons more flavour of course!

adding a drip effect to Biscoff layer cake

Start by adding a drip around the edge of the cake, encouraging it to slowly drip down the sides, then spread to cover the top of the cake using an offset spatula.

Pipe any remaining butter cream over the cake (I used my favourite large star tip and this grippy piping bags) and decorate with Lotus Biscoff biscuits.

piping Biscoff buttercream over cookie butter cake

Biscoff Cake Tips and FAQs

Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.

Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in. 

Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature – don’t stack them.

How long will this cake keep? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.

Can I use a different buttercream? You can use my favourite easy Swiss Buttercream used in this Salted Caramel Cake, replacing the caramel with Biscoff Spread.

What can I use instead of Biscoff? There’s other brands of cookie butter which could be used in this cake. Trader Joe’s Speculoos Cookie Butter is a great alternative. A little Speculoos Spice mix will also greatly enhance the flavour of this cake.

Cookie butter layer cake with slice taken out

HAVE YOU MADE MY BISCOFF DRIP CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Biscoff Cake with Cookie Butter Buttercream

Lucy Parissi | Supergolden Bakes
Dreamy Biscoff Cake with Cookie Butter Buttercream – so easy to make and perfect for birthdays and celebrations
4.73 from 36 votes
Print Rate
Course: Cake
Cuisine: American
Keyword: Biscoff Cake, Biscoff Drip Cake, Lotus Biscoff Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 686kcal

Ingredients

For the cake

  • 350 g (2 ¾ cups) plain flour (all purpose flour)
  • 330 g (1 ⅔ cups) light brown sugar
  • 6 Biscoff biscuits ground to a powder (optional)
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp Speculoos spice (optional)
  • 200 g (¾ cup + 1 heaped tbsp) unsalted butter softened (or Stork)
  • 3 large eggs
  • 200 ml (¾ cup + 2 tbsp) whole milk
  • 1 tsp vanilla extract

Biscoff Buttercream

  • 300 g | 1 ⅓ cups Biscoff spread smooth
  • 230 g (2 sticks) unsalted butter room temperature
  • 300 g (2 ½ cups) icing sugar
  • 3 tbsp hot water use as needed
  • 1 tsp vanilla extract
  • generous pinch sea salt

To decorate

  • 8 Biscoff biscuits
  • 3 tbsp smooth Biscoff spread (remaining spread from jar used in buttercream)

Instructions

Make the cake

  • Preheat the oven to 180C (350F). Grease and line two 20cm | 8in layers cake tins – or spray with cake release. You can also use four 15cm | 6in cake tins for a taller cake.
  • Add the flour, sugar, cookie crumbs, baking powder, bicarbonate of soda and spice(if using) to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
  • Add all remaining ingredients – butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.
  • Stop the mixer and scrapw the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.
  • Divide the batter between the prepared tins and level.
  • Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting.

Make the buttercream

  • Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand mixer. Beat together until smooth.
  • Gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar. Continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.

Assemble the cake

  • Transfer the buttercream to a large piping bag fitted with a star tip.
  • Add a generous amount of frosting on your bottom cake layer and smooth. Top with the second layer and repeat.
  • Smooth the frosting over the top and sides of the cake. You can leave the cake showing through to achieve the 'naked' cake look or do a crumb coat then chill the cake. Add another layer of frosting and smooth over the cake.

Decorate the cake

  • Heat the Biscoff spread in the mircrowave for 20-30 seconds and stir until smooth and runny.
  • Drizzle this around the perimeter of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.
  • Spread the Biscoff over the top of the cake to cover (optional).
  • Pipe remaining buttercream over the top of the cake and decorate with the cookies.

Video

Notes

Biscoff Cake Tips and FAQs
  • Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.
  • Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in. 
  • Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature – don’t stack them.
  • How should I store this cake? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.

Nutritional Info

Calories: 686kcal | Carbohydrates: 67g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 182mg | Sodium: 521mg | Potassium: 387mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1594IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 3mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Comments

  1. Lisa kovacs says

    June 15, 2022 at 7:28 pm

    5 stars
    Made this today for my daughters birthday, wow, just wow!! She loved it and her fiance thought I had bought it, looks yummy but I’m on slimming world so can’t partake as I’m sure there’s a couple of calories involved!!! Will definitely make it again thankyou for a fantastic recipe xx

    Reply
  2. Aditi says

    March 27, 2022 at 1:58 pm

    Can I bake this using two 9 inch pans? I don’t have 8 inch at home 🙁 I also don’t want to make the cake layers too thin.

    Reply
    • Lucy Parissi says

      March 27, 2022 at 3:03 pm

      You can but the layers will inevitably be a bit thinner

      Reply
  3. Lynn says

    January 31, 2022 at 9:18 pm

    5 stars
    I made this cake for my dad’s birthday this past weekend. I’m vegan, so I used earth balance instead of butter, flax egg in place of eggs, organic granulated sugar instead of sugar, nut milk with a tablespoon of vinegar instead of milk, and organic powdered sugar instead of regular powdered sugar. I never introduced it as a vegan cake, but it was an ABSOLUTE hit! I made a vegan oreo cake too and both ran neck in neck in the taste test. I’m not interested in making and selling cakes for a living, but that’s what everyone was encouraging me to do. I imagine this cake tastes heavenly in its original form considering how rich the butter is. Thank you for posting this recipe that obviously changed more lives than one over the weekend!❤️

    Reply
    • Lynn says

      January 31, 2022 at 9:27 pm

      5 stars
      Oops! I almost forgot a vegan ingredient change. I also used organic brown sugar in place of regular b. sugar.

      Reply
  4. Louise says

    September 28, 2021 at 9:42 am

    If you were to use this recipe for cupcakes how long would you bake them for?

    Reply
    • Lucy Parissi says

      September 28, 2021 at 1:46 pm

      Hi Louise – try my Biscoff cupcake recipe https://www.supergoldenbakes.com/biscoff-cupcake-recipe/

      Reply
  5. Sarita Black says

    August 18, 2021 at 5:09 pm

    Hi I am about to try to make this cake for my sons birthday. is it possible to make it in three 6in tin, if so do I use the same amount of ingredients? Will the buttercream icing be enough to ice the 3 layers of the 6in tins? Please Help!!!!

    Many tks!

    Reply
    • Lucy Parissi says

      August 18, 2021 at 5:53 pm

      I think you will be fine!

      Reply
      • S Black says

        August 18, 2021 at 8:10 pm

        Thank you v much for ur reply

        Reply
  6. K says

    June 27, 2021 at 6:54 pm

    Hi, can I use buttermilk instead of whole milk?

    Reply
    • Lucy Parissi says

      June 28, 2021 at 9:24 am

      Yes I think it would be fjne

      Reply
      • K says

        June 29, 2021 at 6:14 pm

        Thanks for the reply, shall I try 200ml

        Reply
  7. Sarah Ashwood says

    June 16, 2021 at 8:01 am

    Hi if I make the day before should I store in the fridge? Will the biscuits on top go soft? Thanks x

    Reply
    • Lucy Parissi says

      June 18, 2021 at 8:44 am

      I would leave the biscuits off until ready to serve x

      Reply
  8. Pedroh says

    February 27, 2021 at 6:51 pm

    5 stars
    Me gusta la receta mucho

    Reply
  9. Baljit says

    February 23, 2021 at 7:58 pm

    I only have a seven inch tin will this be ok. Can’t wait to try.
    Thanks

    Reply
    • Lucy Parissi says

      February 24, 2021 at 10:24 am

      Yes, you might need to adjust the baking time.

      Reply
  10. Hannah says

    January 31, 2021 at 10:05 am

    Hello! Thanks so much for sharing this- I don’t have an electric mixer, will it be okay to try mixing by hand please? It looks too delicious not to try!

    Reply
    • Lucy Parissi says

      January 31, 2021 at 4:05 pm

      Hi Hannah – do you have a food processor? That would work. You would need to pulse the dry ingredients with the butter first and then add the remaining until the batter is smooth.

      Reply
  11. Melissa says

    January 06, 2021 at 11:01 am

    5 stars
    Made this for my father’s birthday and it went down amazing! Very tasty cake and looks fabulous, such yummy buttercream and sponge and was surprisingly easy to make! Thank you 🙂

    Reply
    • Lucy Parissi says

      January 07, 2021 at 1:50 pm

      So glad you liked it ❤️❤️

      Reply
  12. Aisha says

    October 13, 2020 at 2:46 am

    If I decorate and refrigerate the cake on Tuesday to serve it on Thursday will it be alright? Thank you.

    Reply
    • Lucy Parissi says

      October 13, 2020 at 7:37 am

      Hi – it should still be ok but obviously the fresher the better.

      Reply
  13. Nic says

    July 02, 2020 at 7:58 pm

    5 stars
    Thanks for sharing, this cake looks amazing 🙂

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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